Directions
Make the ganache: Combine coconut milk and chocolate chips in a small saucepan over low heat. Whisk continuously until melted and completely combined. Remove from heat and let cool on the counter to room temperature (consistency should be that of a thin sauce–if it hardens, which may happen in cold weather, warm it up just a bit while stirring to loosen it up).

Make the coquito: Combine ganache, condensed milk, and cream of coconut in a blender and process until smooth. Pour into a large pitcher or pot, and add the rum and vanilla, and whisk vigorously until evenly combined (it should look like thick chocolate milk). Transfer into bottles (I usually use the empty rum bottles), add the cinnamon sticks, and chill in the refrigerator for at least 2 hours or until very cold.

Serve straight in small cordial glasses or on the rocks in larger glasses. This recipe can be made a few days in advance and will keep well in the fridge for about 1 week to 10 days. Just be sure to shake the glass vigorously before serving!